Open AccessHydrogen peroxide is formed upon cooking of vegetables
Author(s) -
Grzegorz Bartosz,
Klaudia Rajzer,
Michalina Grzesik,
Izabela Sadowska-Bartosz
Publication year - 2022
Publication title -
acta biochimica polonica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.452
H-Index - 78
eISSN - 1734-154X
pISSN - 0001-527X
DOI - 10.18388/abp.2020_6253
Subject(s) - hydrogen peroxide , chemistry , food science , autoxidation , polyphenol , peroxide , antioxidant , organic chemistry